Chanukah Recipes
Honey Pistachio Tart
Serve this with full-flavored coffee or hot mint tea.
Yield: 8 to 12 servings
Ingredients
Filling
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/4 cup water
- 1 1/2 cups chopped pistachio nuts, toasted
- 1/2 cup mixed dried fruit bits
- 1/4 cup orange juice
Egg Pastry
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup vegetable shortening
- 1 egg
- 1/4 cup cold water
- 1 beaten egg yolk
- Coarse sugar
Instructions
Filling
- In a medium saucepan stir together sugar, honey, and 1/4 cup water. Bring to boiling, stirring until sugar is dissolved. Reduce heat to medium-low. Gently simmer, uncovered, for 15 minutes or until a light caramel color, stirring occasionally. Stir in pistachios, fruit, and orange juice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened, stirring occasionally. Set aside.
Egg Pastry
- In a large mixing bowl combine flour and salt. Cut in shortening until mixture is the size of small peas. In a small bowl beat together egg and the 1/4 cup cold water. Add egg mixture to flour mixture. Using a fork, toss until dry ingredients are moistened. Divide dough in half. Form each half into a ball.
- Slightly flatten one ball of egg pastry into a rectangle. On a lightly floured surface roll dough into a 16 x 6-inch rectangle. Wrap around a rolling pin. Unroll onto a 13 1/2 x 4 inch oblong tart pan with a removable bottom. Ease pastry into pan, pressing it up the fluted sides. Trim pastry even with top edge of pan. Spoon filling evenly into crust.
Top Pastry
- Roll out remaining pastry ball into a 10 inch square. Using a fluted pastry wheel, cut into 1/2-inch-wide strips. Weave strips diagonally across top of filling for a lattice. Press ends into rim of pan. Brush egg yolk over lattice top and sprinkle with sugar.
- Bake at 375 degrees F for about 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.)
- Cool in pan on a wire rack.
- Remove sides from pan.